What do you guys do with your scapes??
 

Just curious.

Always looking for something to do with them. :)

Greg

Compost pile.

Just kidding.

Garlic Scape Pesto!

we chop them up and freeze them when we have a bunch, then add them to any dish that garlic goes good with. added to eggs is good.



keith

I allow my garlic scapes to go to seed:

[IMG]http://garden.lofthouse.com/images/forums/garlic-flower-2012-08-04a.jpg[/IMG]

[IMG]http://garden.lofthouse.com/images/garlic/garlic-seed-pods-2014-09-10.jpg[/IMG]

[IMG]http://garden.lofthouse.com/images/catalog/true-garlic-seed.jpg[/IMG]

They are wonderful in a stirfry!

I just had the most wonderful scape meal, lightly sauteed in ham drippings: Sugar snap peas, 2 garlic scapes, 1 Egyptian runner onion "w/scape", 3 very large morel mushrooms. YUM YUM:yes:

My only complaint is that I couldn't find more mushrooms.:twisted:

Thanks! I will definitely freeze them! Love the stir fry idea as well.

Won't let them go to seed though.

Keep the ideas coming!

Greg

White Bean and Garlic Scape Hummus

1/3 cup sliced garlic scapes (3 to 4)
1-2 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.


1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.

[QUOTE=RayR;472079]Garlic Scape Pesto![/QUOTE]


Yes! This! So yummy on fresh baked rosemary bread.

We press ours and use in hummus and guacamole. Also diced up in soups for a great mild garlic taste. I grow too much to save so most is composted. As dry as our winter and early spring was the garlic has caught up with a wet May. Almost like clockwork they will start showing themselves the 1st week in June. If there an easier crop to plant, grow, harvest and cure that stores well for 6-9 months would someone let me know what that would be?

Neoguy, that sounds a lot like a recipe from the chef Giada DeLaurentis. Tried it before and loved it!

Greg

Yep, it's tasty. Not her recipe that I know of. Made it 2 years ago and we'll continue to make it every year from now on.

I brushed pita chips with olive oil and oregano and baked them until crisp. Put the mixture on top. Delicious!!

Greg

Most of mine become pesto which can be used on pasta, fresh or toasted bread, as a sauce for sautéed shrimp, mixed with sour cream to make a dip, etc.

Grill them or broil them!

Oooooooo! Didn't think of that one!! :)

Greg

As mentioned by others, I've made pesto. I used the pesto to coat chicken and then grilled it. Not bad. Also made a soup, but that wasn't my favorite. I don't eat pasta anymore (I'm gluten free and low carb) but I make noodles out of zucchini and I think I'll try some garlic scape pesto on that. Stir fry sounds good too. Maybe this will have to wait for next year. I'll be in the middle of a kitchen reno when the scapes come in.

Jen

I chop then small, saute in butter briefly add cream, seasonings etc and they make a wonderful sauce which you can use in many things. I like it over poached halibut,

I place mine whole in a plastic bag, drizzle with EV olive oil and sprinkle with curry & salt, then grill until half browned (turning once). Serve them as a side vegetable.

TomNJVA

I pickled/ canned some last year, great in a Bloody Mary. Scapes were selling last year for more per pound than the garlic cloves, so I may need to unload some at a farmers market this year.

Pickling scapes
 

[QUOTE=pmcgrady;546001]I pickled/ canned some last year, great in a Bloody Mary. Scapes were selling last year for more per pound than the garlic cloves, so I may need to unload some at a farmers market this year.[/QUOTE]

Oh - this sounds good. I like my bloody mary to be a meal in itself with all the extras. What was the texture like after pickling?

[QUOTE=gardengeekgirl;546004]Oh - this sounds good. I like my bloody mary to be a meal in itself with all the extras. What was the texture like after pickling?[/QUOTE]

Crunchy, not mushy like canned asparagus. I use Alum in the pickling recipe, which I think helps keeping them crunchy, same recipe when I can peppers.

[QUOTE=TomNJ;546000]I place mine whole in a plastic bag, drizzle with EV olive oil and sprinkle with curry & salt, then grill until half browned (turning once). Serve them as a side vegetable.

TomNJVA[/QUOTE]

Curry sound good will have to give that a try.

I cut them up and put them in a ceramic fry pan and cook them in butter. Nothing else. I serve it like a side vegetable. Many people who haven't tried it love them.

I'll second Pesto Lasts a long time.
Great for marinating poultry in a brine
Roast them in a hot oven with some chili peppers and use as a pizza topping

Old Chef

[QUOTE=Old chef;571550]I'll second Pesto Lasts a long time.
Great for marinating poultry in a brine
Roast them in a hot oven with some chili peppers and use as a pizza topping

Old Chef[/QUOTE]

I like pesto but I dont like pine nuts, they taste like something I dont like but I cant recall what it is.
But any other nut will do fine like a pecan.
Pesto will last almost forever, I need to make some I haven't had it in a long long time.
It would go good with my homemade Italian sausage and some pasta.
Worth

[QUOTE=Worth1;571571]I like pesto but I dont like pine nuts, they taste like something I dont like but I cant recall what it is.
But any other nut will do fine like a pecan.
Pesto will last almost forever, I need to make some I haven't had it in a long long time.
It would go good with my homemade Italian sausage and some pasta.
Worth[/QUOTE]

I have to tell you with the price of pinenuts. I have been using a walnuts. And if you want to get fancy. Pistachios. Sicilians use more pistachio than pinenuts.

Old chef

Toasted walnuts are all I use for my scape pesto. Never tried pistachios, but then I'm not Sicilian ;-)

[QUOTE=Father'sDaughter;572078]Toasted walnuts are all I use for my scape pesto. Never tried pistachios, but then I'm not Sicilian ;-)[/QUOTE]

You don't have to be Sicilian to like pistachio

Old chef